Use a small sharp knife to make a slit along the back of each prawn (don't cut all the way through). Pull out the vein. Open each prawn and press down slightly to flatten. Cover and set aside until required.

Step 2

Cook the pasta in a large saucepan of salted boiling water or until al dente. Drain.

Step 3

Meanwhile, to make the chilli-garlic croutons, place the bread, chilli, garlic, capers and oil in a frying pan over medium heat. Cook, stirring, for 3 minutes or until golden. Transfer to a plate.

Step 4

Heat half the oil in a frying pan over medium-high heat. Cook the zucchini, chilli and 1 1/2 teaspoons of lemon rind, stirring, for 3 minutes or until the zucchini is soft.

Step 5

Heat 2 teaspoons of remaining oil in a frying pan over medium heat. Cook the prawns and remaining lemon rind for 1 1/2 minutes. Turn the prawns. Add 1 tablespoon lemon juice and cook, turning occasionally, for 1 1/2 minutes or until prawns curl and change colour. Transfer to a plate. Cover and set aside to keep warm.

Step 6

Add the pasta, parsley, mint, remaining oil and remaining lemon juice to the zucchini mixture. Toss to combine. Stir in the chilli-garlic croutons. Divide among serving plates. Top with prawns.

I wanted to create a dish that ticked all the boxes: quick, affordable and healthy - Emily Primrose, Home Cook of the Year finalist.

The addition of zucchini to this dish was fantastic. It didn't overpower the flavours and was beautifully cooked - Dr Rosemary Stanton.